One Pot Teriyaki Chicken and Rice
User Reviews
4.3
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4 about 2 cups each
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Calories
49893 kcal
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Course
Main Course, Dinner
One Pot Teriyaki Chicken and Rice
Description
In One Pot Teriyaki Chicken and Rice, bite-sized chicken pieces are sautéed briefly with garlic and ginger before uncooked jasmine rice is added and lightly toasted in the pan. Water is poured in, and the mixture simmers with the lid on to cook the rice and chicken evenly. Frozen stir-fry vegetables are incorporated during cooking to add texture and color.
Meanwhile, a teriyaki sauce blending soy sauce, brown sugar, and sesame oil is prepared separately, combining sweet and salty umami flavors. Once cooking is complete, the sauce is stirred in alongside sliced green onions. The final dish offers tender chicken and vegetables enveloped in slightly sticky teriyaki-infused rice, with subtle warmth from the ginger and garlic.
This comforting, self-contained skillet meal works well for quick weeknight dinners, requiring minimal cleanup and straightforward ingredients. The combination of rice, protein, and vegetables in one pot is practical and satisfying.
Ingredients
- 1 chicken breast $2.81, boneless, skinless, about 2/3 lb
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
- 2 cloves garlic $0.16, minced
- 1 tsp ginger $0.10, grated fresh
- 1.5 cups jasmine rice $0.99, uncooked
- 2.5 cups water $0.00
- 12 oz. stir fry vegetables $1.59, frozen
- 1/4 cup soy sauce $0.24
- 2 Tbsp brown sugar $0.08
- 1 tsp sesame oil $0.10, toasted
- 2 green onion $0.15, sliced
Instructions
- Cut the chicken breast into very small pieces, about 1/2 to 3/4-inch in size.
- Add the cooking oil, garlic, and ginger to a large, deep skillet. Cook over medium heat for about 1 minute, then add the chicken pieces and continue to sauté just until the outside of the chicken is no longer pink. Do not over cook the chicken here, it will finish cooking with the rice.
- Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more. You should hear the rice popping. Finally, add the water and give everything a brief stir to make sure there is no rice stuck to the bottom of the skillet.
- Place a lid on the skillet, turn the heat up to medium-high, and allow the water to come to a full boil. Once boiling, turn the heat down to low and let it simmer for 10 minutes.
- While the skillet is simmering over low, prepare the teriyaki sauce. In a small bowl, stir together the soy sauce, brown sugar, and toasted sesame oil. The brown sugar may not fully dissolve, but that's okay. Set the sauce aside.
- After the rice has simmered for 10 minutes, lift the lid briefly to sprinkle the frozen vegetables on top, then replace the lid immediately. Make sure the vegetables are spread evenly over the surface. Let the skillet continue to heat over low for an additional five minute.
- After steaming the rice and vegetables together for 5 minutes, turn the heat off and let the skillet rest with the lid in place for an additional five minutes.
- Give the teriyaki sauce another brief stir, lift the lid on the skillet, and drizzle the sauce over the vegetables. Make sure to scrape out all the sugar from the bottom of the bowl. Using a spatula or large spoon, gently fold the rice and vegetables together until everything is mostly coated in the sauce. Make sure to scoop all the way to the bottom of the skillet when folding, as the sauce will sink to the bottom.
- Place the lid back on top and let the skillet rest for a final 5 minutes to let the flavor soak in (heat turned off). Sprinkle sliced green onions over top just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4about 2 cups each
Amount Per Serving
Calories 49893 kcal
% Daily Value*
| Serving | 2Cups | |
| Calories | 498.93kcal | 25% |
| Carbohydrates | 79.45g | 26% |
| Protein | 27.53g | 55% |
| Fat | 7.2g | 11% |
| Sodium | 950.73mg | 40% |
| Fiber | 5.25g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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